Can butter be whipped manually

Cream can be whipped manually, but it requires mastering the correct methods and techniques. Manual whipping of cream mainly relies on continuous stirring to allow air to enter, forming a stable foam structure.

Cream whipping is the process of physically stirring air into the fat globule membrane to expand its volume. Full fat animal cream has a higher milk fat content and is easier to beat in low temperature environments. During operation, the temperature of the cream should be maintained at 4-8 degrees Celsius. Use a deep mouthed container tilted at a 45 degree angle and stir rapidly in a fixed direction. At the beginning, there will be large bubbles, which gradually become thick with stirring. When the egg beater can form upright sharp corners, it reaches a hard foaming state. Excessive stirring can cause oil-water separation and result in tofu residue like lumps.

In special circumstances, it may be difficult to beat, such as when using plant-based cream or mixed cream, which require longer stirring time due to their lower milk fat content and stabilizer. Excessive room temperature or residual oil in containers during summer can also affect the effectiveness of the brush. At this time, the egg beater and container can be refrigerated in advance, or an ice water basin can be placed at the bottom of the mixing bowl to assist in cooling. If there is oil-water separation in the cream, a small amount of whole milk powder can be added and stirred again to remedy the problem.

It is recommended to choose animal cream with a fat content of over 30% for manual whipping of cream, and avoid using frozen cream. Before sending, fully refrigerate all tools. It is recommended to operate in an air-conditioned room during summer. The whipped cream should be used immediately or stored in refrigeration, as it may collapse if left at room temperature for too long. For desserts that need to maintain their shape for a long time, adding an appropriate amount of powdered sugar or gelatin can increase stability, but it will change the original taste. For the first attempt, it is recommended to practice in small amounts and observe changes in the state of the cream.